Hospitality explores the food and hospitality industry through theory lessons and practical cooking. Students investigate contemporary issues, trends, sustainability and legal requirements, while developing skills in planning, preparing and presenting a variety of dishes, including catering for individuals and large events. They learn safe food-handling, hygiene, and kitchen-management practices, as well as how to use technology and social media for marketing. Through hands-on and collaborative learning, students build teamwork, problem-solving, customer service and communication skills.
In this unit, students develop practical skills in food and hospitality. They develop skills in selecting and using appropriate technology to prepare, present, and serve food and beverages, applying safe food practices and considering issues in food preparation, including food safety and Workplace Health and Safety. Students ensure good hygiene practice for employees and consumers and apply infection prevention and control policies and procedures.
Students apply knowledge and problem-solving skills to practical activities in food preparation and hospitality, utilise practical skills, and adapt recipes to meet consumer needs. Students investigate and evaluate technologies, systems and procedures to assess the efficiency and sustainability of operational work practices. They analyse communication techniques and interpersonal and intercultural understandings and apply and evaluate these when working with others.
Students learn about contemporary issues and trends in the hospitality industry. They examine the nature of the service industry, including workplace culture, structure and practices, and focus on developing communication, collaboration and interpersonal skills with customers. They consider factors that influence food choices, including the use of social media in marketing. Students learn about food allergies and dietary restrictions, and the significance of these for the hospitality industry.
In this unit, students develop an understanding of successful management practices. They examine influences on decision-making about food and hospitality, and they make and justify their own decisions. Students build leadership skills in individual and collaborative contexts. They develop skills in using technology for hospitality management, revenue generation, and day-to-day operations.